Roasted Pumpkin, Fennel & Peach Salad

 

Serves 4

Vegan

Contains nuts

 

This salad is simple but great! You want to roast the pumpkins until they are almost a bit burnt on the edges.   The roasted peaches taste wonderful - lovely zingy flavours

 

 

Ingredients

 

• 1 Butternut Squash (or you can substitute this with four good sized sweet potatoes

• 2 + 4 tbsp cold-pressed olive oil

• 4 tbsp honey

• 2 limes, juice

• sea salt and black pepper

 

 

 

Salad ingredients

 

• 2 handfuls almonds

• 4 peaches, stone removed and cut into wedges

• 2 fennels, finely sliced, fronds reserved

• 1 large head of lettuce, leaves separated and torn into bite-size pieces
   

 

 

 

Method

 

1. Preheat the oven to 220°C.
    

2. Peel and cut the pumpkin into large one inch squares.
    

3. Place on a baking tray and drizzle with 2 tbsp oil, cover evenly and sprinkle with sea salt.
    

4. Roast the pumpkin in the oven for 30-45 minutes, until the pieces are very soft and the tips  are slightly burned.
    

5. Combine 4 tbsp oil, honey, lime juice, then season to taste with sea salt and pepper.    Taste the dressing and adjust the flavours to your preference.
    

6. Transfer the roasted squash pieces to a bowl and pour over half of the dressing (save the other half for the salad) and toss gently. While the oven is still warm, toast the almonds on a baking tray until golden, about 10 minutes.
    

7. Prepare the salad ingredients. In a large bowl, gently toss peaches, fennels and lettuce. Add the remaining half of the dressing and combine.
    

8. Arrange everything on a platter.      Then tuck in the roasted pumpkin pieces, scatter with almonds and sprinkle with fennel fronds. Serve.